NTDT 475 - Transcultural Foods and Cuisine

Credit(s): 3-5

TRANSCULTURAL FOODS & CUISINE
Component: Laboratory
Travel study of transcultural food habits: attitudes, beliefs, customs and taboos. Visits to major food industries and health organizations and interaction with indigenous population.
Repeatable for Credit: Y Allowed Units: 5 Multiple Term Enrollment: N Grading Basis: Student Option

PREREQ: NTDT 200.

University Breadth: History and Cultural Change Requirement Designations: Multicultural Course Typically Offered: Winter

General Education Objectives:
GE2A: Communicate Effectively in Writing GE2B: Communicate Orally GE2C: Communicate Through Creative Expression GE3A: Work Collaboratively Across Cultures GE3B: Work Independently Across Cultures